Thursday, September 01, 2005

Shrimp and Grits

Source: very, very loosely based on this: Epicurious

2 tablespoons (1/4 stick) butter
4 garlic cloves, chopped
2 green onions, chopped
1/2 orange bell pepper, chopped
1/4 teaspoon dried thyme
1 cup quick-cooking grits
1/2 cup grated Parmesan, divided
1/2 cup grated sharp Provolone, divided
3 1/2 cups low-salt chicken broth
3 tablespoons fat-free half and half
1 teaspoon salt
dash of cayenne
1/4 teaspoon ground black pepper

22 uncooked large shrimp, peeled, deveined
dried thyme and paprika, sprinled on top before cooking

Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add bell pepper and cook until tender. Add grits and stir 1 minute. Whisk in broth and fat-free half and half. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, cayenne, black pepper and 1/4 cup of each of the cheeses. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)

Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with remaining cheese, dried thyme and paprika. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes.

I talked about this recipe HERE.

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